The Journal of AOAC INTERNATIONAL recently added this open-access article: “Effect of selective enrichment storage temperature and duration time on the detection of Salmonella in food” by Lijun Hu and Guodong Zhang, U.S. Food and Drug Administration. This study aimed to investigate the effect of different prolonged periods of storage of selective enrichments of food at 4 ± 2°C and room temperature (20-22°C) on the detection and isolation of Salmonella. Read more
